Method

Place the butter, water and sugar in a heavy based saucepan, heat slowly until the butter is melted. Bring the mixture to the boil. Turn off the heat and tip in all the flour.

Beat thoroughly with a wooden spoon until the mixture comes away from the sides of the saucepan and forms a smooth ball in the middle of the pan. Tip the dough in a bowl and leave to cool for 15 minutes.

When cooled, gradually beat in the eggs adding a little at a time and whisk until the mixture is shiny.

Spoon the mixture into a large piping bag fitted with a 1 cm plain nozzle. Sprinkle the baking tray with a little water. Pipe the mixture in straight lengths about 7.5cm long, spacing them 7.5cm apart. Cut the choux pastry cleanly away from the end of the nozzle with a knife.

Place in the preheated oven and cook for 20-25 minutes until they are pale brown and well risen.

Immediately take each of the éclairs off the baking sheet and with the point of a knife, gently slit the side to let out the steam. (If you do not do this immediately the steam will turn back into water leaving you with a soggy éclair) Leave them to cool and dry out on a wire rack.

Whip the cream in a small bowl until it is just thick enough to hold its shape.

When the éclairs are cooled, either pipe or spoon the cream into the éclairs.

To make the icing: sieve the icing into a small bowl, add a few drops of boiled water and mix into a smooth consistency. Add a few drops of pink colouring and mix to a glossy even consistency. Drizzle over the tops of the éclairs.

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